1. Put all the liquid materials in the main ingredient into the bread bucket
2. Add the flour and then the yeast. Start kneading the dough.
3. Knead until smooth, add fat and continue to knead until the expansion stage.
4. Ferment to double the size at a time.
5. Roll the dough into a bake-size dough. Carry out secondary fermentation.
6. Sprinkle chopped green onions. Oven 150 degrees (actually 200), upper and lower fire, middle level, 10 minutes.
7. Bake to the right degree of coloring, turn the bread over, remove the grease paper, and let it cool to room temperature.
8. Brush the reverse side with tomato sauce and cut 4-6 cuts at the beginning of the circle, but don't cut it off.
9. Roll up the bread roll with greased paper, close it down, and leave it for half an hour to shape.
10. Cut the rolls into sections, dip both ends with yogurt, and then dip the pork floss.
11. Load the plate and finish.
